Chinese Food
Cupcake with blueberry butter
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When I saw the fog outside the window from my friend in Chengdu in the morning, I could open the curtains and catch the sunshine reflected on the sofa. Even if it wasn't the direct projection of the morning light, it was the gift of the angle between the windows of the nearby building. I also thought it was very precious. There is still a strong north wind outside the Beiyang platform. The same temperature is different. It's cooler today than yesterday. Cupcake is a kind of cranberry butter. When it's roasted, it's full of tears. It's burning, blooming and boiling. It's also reattaching and reposing. It's mounted with cream and sugar cream of cranberry mixed with boiling juice. In a dream, when it's cold, the passion of being wanted is gone. ——The formula is three energy and six continuous cups.
Cooking ingredients
Cooking Steps
Step1:Heat butter and cream over low heat until melted. Cool slightl
Step2:Mix the egg and sugar with the egg puff. Pour in 1 and mix well into the egg cream paste. Preheat the oven at 210 degrees
Step3:Mix the low powder and the baking powder evenly. Then sieve them into the egg cream paste. Cut and mix them evenly with a scraper
Step4:Add blueberries and mix well
Step5:Spoon in the mould with the paper holder
Step6:Heat up to 190 ℃, bake for 20 minutes, then heat up and down to 180 ℃, bake for 10 minutes, and cool the butter at room temperature
Step7:To decorate. Add a teaspoon of sugar powder to the recipe and cook for 2 minutes on a low heat. While cooking, crush it with a spoon to make a sauce
Step8:Add the remaining sugar powder to the butter and beat it with electric beater until it is fluffy and white, then add cream and continue beating until it is more fluffy
Step9:Add blueberry juice and beat well
Step10:It can be mounted in the mounting bag, and other decorations can be placed.
Step11:◆ the following is the display of finished product
Step12:Finished product
Step13:Finished product
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Step21:Finished product 1
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Step23:Finished product 1
Cooking tips:※ when adding low powder, mix evenly without dry powder. Do not over mix it to prevent the gluten from affecting the taste; ※ different brands of oven have different temperaments. My one is 32L. Generally put it in the second layer below. Please master your own oven temperaments. If the color is too fast, please lower the temperature; ※ cream and sugar cream are more stable than cream. Room temperature of more than 20 degrees is not a problem for a day. Therefore, it is used to mount flowers with clear texture and taste It's more fragrant. There are skills in making delicious dishes.
